Sriracha Soy Vegetable Spring Rolls

Fresh, spicy, delicious and gluten free, these spring rolls are the perfect start to a dinner of Drunken Noodles, Kung Pao Beef or Vegetarian Pad Thai (each of which is also gluten free!)   Now we return to your regularly scheduled programming… AKA this delicious Spring Roll recipe! Ingredients

• 1 tsp sesame oil
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (peeled & minced)
• 1 red thai chili (minced)
• 2 cups chinese broccoli (chopped)
• 2 cups baby bok choy (chopped)
• 2 small japanese eggplants (finely diced)
• ½ zucchini (finely diced)
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 2 tbsp fresh cilantro (chopped)
• 2 tbsp fresh thai basil (chopped)
• 8 spring roll rice wrappers

Sweet & Spicy Dipping Sauce

• ¼ cup soy sauce
• 1 tbsp sriracha
• 1 tbsp brown sugar

Add the sesame oil to a wok or large skillet over medium-high heat. Add the garlic and ginger. Sauté 1-2 minutes, then add the thai chili and broccoli. Saute 3-5 minutes, then add the bok choy, eggplant and zucchini. Saute 1-2 minutes then add the sriracha and soy sauce.  Guess what? Saute (again!) 2-3 minutes, then add the thai basil and 1 tbsp of the cilantro. Remove from the heat and set aside. Allow to cool for 10 minutes. Dip each soy wrapper in a large bowl of water for 2-3 seconds. Remove and fill with the stir fried vegetables. Top with the additional cilantro. Wrap each roll up. Whisk all of the sauce ingredients together. Serve on the side of the spring rolls for dipping.   I made these after a trip to the Asian market (as you can probably tell from the variety of interesting ingredients!) If you can't find all of the vegetables, you can simply add more of one and omit another. Vegetarian Option: This recipe is vegetarian Gluten Free Option: This recipe is gluten free (be sure to use gluten free soy sauce).
Source: http://ladiesblog.net/sriracha-soy-vegetable-spring-rolls.html